Main Dishes

Stuffed Peppers

Sally Kelly
April 05, 2013
333

Bell peppers filled with a tomato-y meat and rice mixture. Comfort food at it's finest!

8
4 green bell peppers
1 lb. ground round
2 c. uncooked MINUTE rice
16 oz. tomato sauce*
1 ½ tsp. dehydrated onion (our preference)
1 ½ tsp. chili powder
salt and pepper to taste

* PLUS extra sauce to pour in bottom of dish -- or even just water to help steam-cook the peppers. The size of your casserole will determine how much sauce/water to cover the bottom. I use a 9x13 pan, and use 1-1 ½ cups of liquid in the bottom. TIP: If you use sauce vs. water, you can spoon it over your peppers when they come out of the oven! (yum-O!)
Brown ground round and drain. Prepare rice per instructions on package, but only let it sit to absorb the water for 2 minutes or so. Drain the rest of the water. Halve the bell peppers top to bottom,...
See the full directions on my site
Nutritions

Calories
241

Sodium
341mg
14% DV

Fat
4g
6% DV

Protein
12g
25% DV

Carbs
38g
13% DV

Fiber
7g
30% DV
Dinner Baked
.